Boston cream pie

Method

1. 1

   Heat oven to 180C.

2. 2

   Grease a loose-bottomed 20cm sponge tin.

3. 3

   In a food processor cream butter, sugar and vanilla.

4. 4

   Add eggs and mix thoroughly, then mix in flour, cornflour, baking powder and lastly milk.

5. 5

   Pour into tin and bake for 40 minutes, until a test skewer comes out clean, the sponge is beginning to come away from the edges and it is springy to touch on top.

6. 6

   Allow sponge to cool in the tin for 15 minutes then take out and place on a cake rack. For the cream filling

7. 7

   In a saucepan bring cream and milk to the boil.

8. 8

   Whisk together egg yolks, vanilla, sugar and flour.

9. 9

   Pour boiling liquid on yolk mix, whisk well, then pour back into the saucepan. Continue stirring over a medium heat until custard begins to thicken - about 3 minutes.

10. 10

    Remove from heat and pour into a bowl, cover with plastic wrap, pressing it on the cream filling to prevent a skin forming. For the ganache

11. 11

    Bring cream, vanilla and butter to the boil, and remove from heat.

12. 12

    Allow to cool until warm. Whisk in chocolate until smooth and thickened. To assemble

13. 13

    Use a bread knife to trim the top of the cold sponge so it is level.

14. 14

    Turn sponge over, cut in half, spread vanilla cream filling on to make an even layer.

15. 15

    Place the second sponge piece on top.

16. 16

    Pour glaze on the centre of the sponge and spread to the edges, allow glaze to dribble over the sides. It is best eaten the same day.